Tuesday, January 3, 2017

Broccoli and Cheese Quinoa Power Bites

Broccoli and Cheese Quinoa Power Bites are loaded with vegetables and healthy protein. Perfect for lunch and my daughter has loved them since she was 3. With this easy recipe you will be making them again and again.

Finding something healthy that my 6 year old will eat becomes increasingly difficult each week. I have found that cute, bite sized food is perfect for her. But, every day is different. She loves broccoli, kidney beans and rice. So, I am trying to venture out and create variations of her favorites that we will both love.

I love love love these Broccoli and Cheese Quinoa Bites. They are loaded with vegetables and healthy protein and are absolutely delicious. What's even better is that they freeze fabulously. I make a batch of these and freeze them. Then I can defrost them on the day I wish to serve them or pop them in the oven or microwave frozen.

So, what did Munchkin think of these??? She was sneaking them off the plate and running into the other room to eat them. A chorus of "mmmm's" trailing behind her. I think that's 2 thumbs up from her. I joined her in the perfectly popable lunch and devoured at least 6 of them in one sitting.

Zucchini, broccoli, white beans, egg whites and quinoa are the stars of these little power house bites. With added cheese for the perfect little toddler lunch or even a fabulous bite sized appetizer for your next girls brunch these are in my permanent toddler lunch rotation and I am sure they will be in yours too!

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Broccoli and Cheese Quinoa Power Bites

Broccoli and Cheese Quinoa Power Bites are loaded with vegetables and healthy protein. Perfect for lunch and my daughter has loved them since she was 3. With this easy recipe you will be making them again and again.

Ingredients

2 cups cooked quinoa

8 egg whites

1 zucchini, shredded (about 1 cup)

1 (15.25 ounce) can white beans (drained and rinsed)

2 cups finely chopped broccoli, frozen (defrosted)

2 cups shredded mild cheddar cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

cooking spray

Instructions

Preheat oven to 350°F. Prepare mini muffin pan with cooking spray.

In a large mixing bowl combine ingredients and mix to combine. Using a 1 tablespoon scoop, add 1 heaping scoop of mixture into each baking cup.

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Lauren, you can tell your husband quinoa contains more quality protein than any other grain....one of the best sources of protein in the vegetable kingdom. This food has protein, it just doesn't have any meat.

I made 12 regular sized "muffins", and got 12 mini muffins, as well - and this was after I halved the recipe. I left the mix as directed, and whirled the rest in my processor to make a smoother "batter" (added bacon to this version). The whole "muffins" fell apart, but the smaller ones held their shape. I didn't have a small one to test these on, but we didn't like them at all. I don't want to waste all that goodness, though, so I'm going to make soup with it! I'll let you know how it turns out :)

But, you'd never be able to make the same one (either would I). I had some veggie water in the fridge, in a canning jar, into which I'd added tomato juice, clamato juice and fried chicken drippings. I added some pork rib drippings & beef stock (that I'd frozen so the fat would solidify, and added some more beef stock and a bit of cream I had in the fridge.